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Ingredientes
- 2 1/4 lb Potatoes
- 1 pch Salt, To Taste
- 9 Tbsp. Butter
- 2 c. Flour
- 2 whl Large eggs
- 3 lb Rump Roast, Trimmed
- 1/4 c. Extra virgin olive oil
- 1 sm Onion, Minced
- 3 x Cloves Garlic, Finely Minced
- 1 lb Pork Chops, Or possibly Italian Sausage
- 1 can (Large) Tomatoes, Peeled
- 2 can (Large) Tomato Sauce
- 1/4 can Tomato Paste
- 1 1/2 tsp Basil, Crushed
- 1/2 tsp Oregano, Crushed
- 2 tsp Salt
- 1/2 tsp Pepper
- 1 1/2 lb Lean Grnd Beef
- 3/4 c. Parmesan Cheese, Grated
- 1 sm Egg, Beaten
- 1/2 c. Parsley, Minced
- 1/2 sm Onion, Minced
- 2 x Cloves Garlic, Chopped
- 1 pch Salt, To Taste
- 1 dsh Pepper, To Taste
- 1 c. Bread Crumbs
Direcciones
- Gnocchi:Peel the potatoes and cut them in pcs. Fill a large pot with cool water, add in a healthy pinch of salt and the potatoes. Put over high heat and cook. When the potatoes are cooked, drain them and pass them through a sieve back into the pot. Put the pot over low heat, add in a lump of butter and stir vigorously with a wooden spoon. Remove from the heat. sift the floor directly into the pot and blend it and the Large eggs with the potatoes, still using the wooden spoon. Work the mix into an elastic dough. The exact amount of flour will depend on the nature of the potatoes, since some will absorb more flour than others. In general, the rule is 2 1/2 c. of flour for every 1 pound 11/2 ounce. of potatoes.
- Divide the dough into large pcs. Roll them out on a floured board into tubes about a finger in circumference. Cut tubes into one-inch pcs. Roll each piece quickly on the board with the thumb and make an impression in the face of each of the gnocchi. Or possibly use a cheese grater's smallest surface to roll the pcs of dough around your thumb (being careful not to grate your thumb!). When finished, the pcs should look like a plump seashell.
- Lay the pcs on a floured towel. Fill a large pot with water, add in salt and bring to a boil over high heat. Add in a few gnocchi at a time. When they rise to the surface, remove them from the water with a skimmer or possibly slotted spoon. Drain them and arrange them in layers in a serving bowl. Pour a substantial amount of meat sauce over each layer and sprinkle with grated Parmesan.
- Meat Sauce:Add in extra virgin olive oil to large, heavy stock pot or possibly Dutch oven. Heat over low heat.
- Brown beef roast on all sides. Add in onion and garlic, carefully sauteing till onions are transparent, not overcooked or possibly burnt. Strain whole tomatoes directly into pot with meat, fill can with water, and add in water to pot. Add in tomato sauce and fill cans with water, add in water to pot. Turn up heat, bring to a rolling boil, stirring once ore twice with wooden spoon to prevent sticking. Add in seasonings, lower heat, and simmer, covered, for one hour. Stir occasionally with wooden spoon. Remove cover, add in meatballs and pork chops (or possibly sausages) that have been browned in a little extra virgin olive oil.
- Simmer another half hour uncovered, stirring occasionally. Remove meats from sauce, place on platter, serve with gnocchi, salad and bread. Pass grated Parmesan cheese to sprinkle over. Put some sauce in a gravy boat to serve over meat and pasta.
- Meatballs:Mix all ingredients well. Vary amounts to achieve a mix which will stick together when shaped. Form balls and brown on all sides in skillet with small amount of extra virgin olive oil. Drain well. Add in to sauce and simmer as noted above.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 347g | |
| Recipe makes 12 servings | |
| Calories 783 | |
| Calories from Fat 431 | 55% |
| Total Fat 48.2g | 60% |
| Saturated Fat 19.84g | 79% |
| Trans Fat 0.53g | |
| Cholesterol 205mg | 68% |
| Sodium 1288mg | 54% |
| Potassium 1086mg | 31% |
| Total Carbs 37.61g | 10% |
| Dietary Fiber 2.8g | 9% |
| Sugars 2.06g | 1% |
| Protein 47.53g | 76% |
